This is one of those quick meals that feels a little bit special.
Juicy prawns, gently cooked in olive oil and butter, then finished with our garlic & chilli paste, lemon and a handful of herbs.
It’s bold but balanced — warm chilli heat, real garlic flavour, and a glossy sauce you’ll want to mop up with bread (or spoon over rice, or toss through pasta… we won’t judge).
All the ingredients are optional apart from the Prawns, Butter, and Garlic and Chilli paste, of course. This recipe is pretty hot so use less chilli paste if you want to tone it down.
Ready in 15 minutes | Serves 4
Ingredients
500 g raw prawns, peeled & deveined (tails on or off)
2 tbsp olive oil or butter (or a mix of both)
2 tbsp Haaseford Garlic & Chilli Paste
½ tsp smoked paprika (optional)
Salt & cracked black pepper
Small handful fresh parsley, chopped (optional)
Method
1. Prep the prawns
Pat prawns dry and season lightly with salt and pepper.
2. Cook
Heat your BBQ to medium-high.
Add oil
Add prawns in a single layer and cook for 1–2 minutes per side until just turning pink.
3. Garlic & chilli magic
Lower heat slightly.
Mix the butter, Garlic & chilli paste and paprika (if using) and drizzle over the Prawns. You can also dip the prawns in you garlic mixture just before putting them on the BBQ.
4. Remove from heat and sprinkle with parsley and cracked pepper.